American Poke Cake

American Poke Cake
9×13 white or funfetti cake, prepared and cooled, still in pan
21-oz canned blueberry pie filling
21-oz canned strawberry pie filling
16-oz frozen whipped topping, defrosted
Red, white, and blue sprinkles for topping
Optional: fresh blueberries and strawberries for topping
Once the cake has completely cooled, poke 24-30 holes in it using the base of a wooden spoon.
Spoon the blueberry pie filling onto the cake in random spots. Spoon the strawberry pie filling onto the cake, and fill in any gaps in between the blueberry pie filling.
Cover and chill for a 3-4 hours until the cake has absorbed the sweetened the pie filling a bit.
Spread the whipped topping over the cake. Top with sprinkles (and/or strawberries and blueberries).
Keep chilled until ready to serve.

Serves 12-15